Peel and wash the potatoes and cut them roughly into pieces. Cover the potatoes and cook them for about 20 minutes in little boiling salted water. Wash, clean and cut the mangetouts into strips
Dab meat dry and season with salt. Heat oil in a pan. Fry the meat on each side for about 3 minutes. Season with pepper. In the meantime peel onions and cut them into slices
Remove the meat and let it rest in the preheated oven (electric cooker: 80 °C/ circulating air: 60 °C/ gas: not possible) for approx. 10 minutes. Brown the onion slices in the frying fat for approx. 2 minutes. Deglaze with Teriyaki sauce, bring to the boil and braise for approx. 3 minutes in a closed pan until transparent
Heat 1 tbsp. butter in a pan and sauté the sugar snap peas for approx. 5 minutes. Season with salt and pepper. Warm up the milk. Drain the potatoes. Add 30 g butter, hot milk and wasabi and mash. Season the puree with salt. Wash coriander, shake dry, chop finely and fold into the puree. Turn steaks in the sauce. Arrange the puree, steaks, sauce and mangetouts